Blueberry Cornmeal Griddle Cakes With Lemon Curd

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1 cup gluten-free cornmeal

1/3 cup gluten-free all-purpose flour*

1 tablespoon sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1 tablespoon canola oil

1 cup fresh blueberries

Garnish: extra blueberries

1 cup sugar

finely grated zest of 3 lemons (organic, if possible)

4 large eggs, lightly beaten

3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)

1 cup plus 5 tablespoons unsalted butter, at room temperature and cut into tablespoons

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